This new take on tuiles – traditional French wafer biscuits – is incredibly easy to make and the tuiles look very festive studded with dried fruits and green pistachios. They’re delicious with mousses, fools and ice cream or simply served with a cup of coffee. A little stack of tuiles popped in a beribboned Bonne Maman jar will also make a lovely house gift.
- 15g chopped dried apricots
- 15g cranberries, chopped
- 2 tbsp Bonne Maman Strawberry Conserve; can also use Raspberry,
Wild Blueberry or Blackcurrant Conserve
- Finely grated zest of 1 orange
- 1 large egg white
- 50g golden caster sugar
- 25g plain flour
- 25g melted butter, cooled
- 20g pistachio nuts, finely chopped
- 15g toasted, flaked almonds
- Icing sugar, to dust
- Put the apricots and cranberries into a small bowl and stir in the Strawberry Conserve and orange zest. Set aside for an hour.
- Heat the oven to 220C, 200C fan, gas 7. Line two baking sheets with non-stick baking parchment. Have a wooden spoon on hand for cooling and shaping the cooked tuiles over the handle.
- Whisk the egg white until stiff. Gradually whisk in the caster sugar until the mixture forms stiff peaks.
- Stir in the flour and melted butter until the mixture is a smooth paste.
- Using just one baking sheet at a time, take a teaspoon of mixture and spread it into a thin, almost transparent round, about 4cm across. Drop on a little of the fruity conserve mixture and a sprinkling of nuts. Don’t do more than 3 rounds per baking sheet as the tuiles cook and cool very quickly.
- Bake the tuiles for 5mins. Prepare the second baking sheet of tuiles as you wait for the first to bake.
- The tuiles should have spread out a little and be tinged with golden brown around the edges. Lift off with a palette knife and press gently over the wooden spoon handle to curve as they cool. Dust very lightly with icing sugar.
- Pack into airtight containers or freeze.
The tuiles will stay crisp for a day or so but if they soften on storage, simply pop them back into a hot oven, covered loosely with foil, for a minute to crisp them up again.